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Understanding Orientals/Turkish and what is recommended
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<blockquote data-quote="pipemaker" data-source="post: 67726" data-attributes="member: 40"><p>Here is something of a primer on "Oriental tobacco"</p><p></p><p>Greek (Basma Type):</p><p>-Xanthi--Many variations from region. Aromatic and sweet.*</p><p>-Djebel--Mountain grown. Lighter aroma similar to Xanthi.*</p><p>-Mahalla--Sweet taste with minimal aroma.</p><p>-Djubek--Macendonian. Very aromatic and sweet.</p><p>-Kavalla--Medium Basma. Very aromatic.-</p><p>Yenidje--Strong taste, sweet, No aroma.</p><p>Bashi Bagli including Trebizond,-- a strong and sweet leaf with little or no aroma. See Turkish grown</p><p></p><p>Turkish Types</p><p>-Katerini--Greek Samsoun. Delicate, even burning properties.</p><p>:-Smyrna--Very sweet and lightly aromatic.*</p><p>-Samsoun--Top grade, fine, mellow leaf.*</p><p> -Baffra, a variety of Samsoun, is more pungent and not quite as refined. </p><p> Trebizond is very strong and very aromatic, and is principally used </p><p> for domestic Turkish consumption.</p><p></p><p>Russia</p><p>-Sukhum-- Russian grown Samsoun. Rare, One of the finest orientals. Period.*</p><p></p><p></p><p>(*--Best choice for refined balance in flavor, aroma and burning qualities. Others Must be mixed </p><p> together for balance.)</p><p>____________________________________________________</p><p></p><p>Over the last few decades,because of reductions in government support and declining economic conditions for the tobacco growers, a large number of them have joined together in co-ops.</p><p>Especially in Turkey, the resulting product was a somewhat homogenized mixture sold simply as Turkish.</p><p></p><p>It appears that in the last 5 years or so, growers have recognized the value of the individual varieties and have made them available. It is encouraging that many blenders are now utilizing the attributes of these fine tobaccos.</p><p></p><p>Mike Brissett</p></blockquote><p></p>
[QUOTE="pipemaker, post: 67726, member: 40"] Here is something of a primer on "Oriental tobacco" Greek (Basma Type): -Xanthi--Many variations from region. Aromatic and sweet.* -Djebel--Mountain grown. Lighter aroma similar to Xanthi.* -Mahalla--Sweet taste with minimal aroma. -Djubek--Macendonian. Very aromatic and sweet. -Kavalla--Medium Basma. Very aromatic.- Yenidje--Strong taste, sweet, No aroma. Bashi Bagli including Trebizond,-- a strong and sweet leaf with little or no aroma. See Turkish grown Turkish Types -Katerini--Greek Samsoun. Delicate, even burning properties. :-Smyrna--Very sweet and lightly aromatic.* -Samsoun--Top grade, fine, mellow leaf.* -Baffra, a variety of Samsoun, is more pungent and not quite as refined. Trebizond is very strong and very aromatic, and is principally used for domestic Turkish consumption. Russia -Sukhum-- Russian grown Samsoun. Rare, One of the finest orientals. Period.* (*--Best choice for refined balance in flavor, aroma and burning qualities. Others Must be mixed together for balance.) ____________________________________________________ Over the last few decades,because of reductions in government support and declining economic conditions for the tobacco growers, a large number of them have joined together in co-ops. Especially in Turkey, the resulting product was a somewhat homogenized mixture sold simply as Turkish. It appears that in the last 5 years or so, growers have recognized the value of the individual varieties and have made them available. It is encouraging that many blenders are now utilizing the attributes of these fine tobaccos. Mike Brissett [/QUOTE]
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Understanding Orientals/Turkish and what is recommended
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